No single dish can better represent the
contrasting delicateness of Vietnamese cuisine than this one. Traditionally filled
with juicy shrimp and pork, they can also be stuffed with grilled chicken, salmon or
vegetables. Lively and flavorful, these rolls can be served with either spicy hoisin-peanut sauce or Vietnamese dipping sauce.

To make the fillingheat oil in a saut» pan over high heat. Add shallots and
garlic and stir until fragrant, about 20 seconds. Stir in mushrooms, soy sauce and
sugar. Add the jicama and cook until vegetables are wilted and hot, about 3-4
minutes. Transfer to a plate but discard the excess juice.

To assemble the rollsset up a salad roll 'station.' Fill a large mixing bowl with
hot water. Keep some boiling water handy to add to the bowl if the temperature drops
below 110 degrees. Choose an open area on the counter and arrange the condiments in
the order they are used, i.e., the rice paper, hot water, a damp towel and a platter
holding all the fillings.

Working with only two sheets
at a time, dip 1 sheet, edge first, in the hot water and turn to completely wet it, about
10 seconds. Lay the sheet down on the towel and stretch slightly to remove any
wrinkles. Wet the other rice paper the same way and place it alongside the other.

Line the bottom third of the wet pliable
rice sheet with one-half piece of lettuce. Top with 2 tablespoons rice vermicelli, 3
tablespoons of saut»ed jicama, 2-3 carrots strips and 5-6 rau ram leaves. Make sure
the ingredients are neatly placed in a straight row about 5 inches long and evenly spread
out.

Using your second, third and
fourth fingers, press down on the ingredients while you use the other hand to fold over
both sides of the rice paper. (Pressing down on the ingredients is particularly
important because it tightens the roll.) With fingers still pressing down, use two
thumbs to fold the bottom edge over the filling and roll into a cylinder about 1 1/2
inches wide and 5-6 inches long. Finish making all the remaining rolls.

To serveCut the rolls into 2 or 4 equal pieces and place the cut rolls upright on an
appetizer plate. Serve with hoisin-peanut on the side. If you like, garnish
the rolls with sprigs of rau ram or basil.

Spicy Hoisin-Peanut Sauce

makes 2 cups

The delicious sauce is traditionally served
with Vietnamese rice paper wrapped salad rolls. But I've found that when embellished
with garlic, chilies and ginger, it's a great accompaniment to grilled fish, chicken and
beef. Note that the saltiness of hoisin sauce can vary so adjust the seasonings
accordingly.

Place hoisin sauce, water, vinegar
and pureed onions in a saucepan and bring to a boil. Reduce heat and let simmer
until sauce is thickened just enough to coat a spoon, about 6-8 minutes. Add a
little water if it's too thick. Set aside to cool. Transfer to a sauce ramekin
and garnish with chili paste and peanuts.

1 in skillet or wok, quickly saut» tofu
over medium-high heat in 1 tablespoon peanut oil, water, and 1/2 teaspoon shoyu for 2
minutes. Remove from skillet.2 add 1/2 tablespoon peanut oil and a little water to hot skillet
and heat for a moment. Add broccoli and 1/2 teaspoon shoyu. Cook until
broccoli just begins to soften (1 to 2 minutes) and remove from skillet.3 heat remaining 1/2 tablespoon peanut oil and a little water.
Add ginger and onion and saut» until onion is tender.4 add peanut butter and stir (mixture will be thick and sticky).
Add soy milk slowly, stirring until you reach a creamy texture. If the sauce
is too thick, slowly begin adding water until sauce reaches desired consistency.5 add lemon juice, vinegar, and the remaining 2 teaspoons shoyu
and stir. Make any adjustments in flavoring at this time, including the addition of
cayenne or chile oil.6 add tofu and broccoli to sauce and mix well. Serve as a
side dish or over noodles or rice. Garnish with chopped peanuts.